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Shrimp Salad with Grapefruit and Avocado

  • Author: by Mary
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2 1x


Units Scale
  • 1 cup shrimp (frozen or thawed are both fine)
  • 2 Tbsp chili oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 avocado, cubed
  • 1 grapefruit, cubed
  • 1 cup cooked rice, cold
  • 1/4 cup balsamic reduction
  • salad greens (optional)


  1. In a saucepan over medium heat, cook the shrimp in the chili oil until opaque and starting to brown. Remove from heat, and season with salt and pepper.
  2. In the bottom of a cylindrical cup or measure, gently pack 1/2 of the cubed avocado as tightly as you can. Cover with 1/2 cup rice, and pack down gently, yet firmly.
  3. Invert onto a plate prepared with a bed of greens (optional), then top with a layer of grapefruit, the shrimp, and a drizzle of the balsamic reduction.
  4. Best served immediately, while the shrimp are still hot!